Change is in the air folks! Week 15 has brought cooler temperatures and cloudy skies. It's been a glorious change and has made the beginning our our winter squash harvest a lot more manageable since we're not harvesting thousands of pounds of heavy vegetables in the scorching heat! We have the majority of the winter squash harvested and it's currently curing in the barn along with the onions. Next up is sweet potatoes however, the deer did a lot of damage with our sweet potato crop and we're not sure what the yield will be until we start digging. Fingers crossed!
Anyhow, we hope you all enjoy the cooler temperatures and hopefully spending time in the warmth of your kitchen is on the agenda this week. The recipe of the week is a Kohlrabi & Leek Soup and Taylor and I both agreed it's one of the best soups we've made all year. We've actually whipped it up 3 times now and really hope you all give it a whirl too. Crack open a few cold ones and get cooking! Cheers from Tumbleweed.
WEEK 16 BOX
- 2 KOHLRABI-we removed the greens since the aphids we're attacking them!
- SWISS CHARD
- BAGGED LETTUCE
- SUMMER SQUASH & ZUCCHINI
- JALAPEÑO PEPPERS + SERRANO PEPPERS
- ANAHEIM PEPPERS
KOHLRABI & LEEK SOUP
- 2 Tablespoons olive oil
- 1/8 teaspoon crushed red pepper flakes
- 1/2 teaspoon dried thyme
- 1 cup chopped leeks, white and light green parts only
- 1 yellow onion, diced
- 1 teaspoon salt
- 1 large russet potato, cut into 1/2 inch thick chunks (about 1 cup)
- 1 large or two small kohlrabi, greens and stems removed and cut into 1/2 inch thick chunks (about 2 1/2 cups)
- 4 cups vegetable broth
- 1 bay leaf
- 1/4 cup chopped parley
- drizzle of extra virgin olive oil to finish
- Heat the olive in a large pot over medium heat. Add the crushed red pepper flakes, thyme, leeks and onion. Cook, stirring often, until the onions begin to soften and become fragrant. About 5 minutes.
- Add the salt, potato, kohlrabi, vegetable broth and bay leaf. Bring to a boil. Reduce heat and simmer for 25 minutes.
- Discard the bay leaf and puree the soup in a high speed blender until smooth and creamy. You may need to add the soup in batches. Taste test and adjust seasonings as needed.
- Return to the pan and keep on low heat until ready to serve. Divide between bowls and top with minced parsley, a drizzle of olive oil and additional salt + pepper to taste. Enjoy with crusty bread and a glass of red wine.